Slow Cooker Chicken Breasts
A comforting and versatile dish of slow-cooked chicken breasts that becomes tender and flavorful, perfect for busy weeknights.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts (about 2 pounds) trimmed of excess fat
- 1 cup low-sodium chicken broth keeps the meat juicy without extra salt
- 2 tablespoons olive oil for richness and mouthfeel
- 3 cloves garlic, minced aromatic backbone of the dish
- 1 teaspoon smoked paprika adds gentle warmth and color
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme, chopped for floral notes
- 1 teaspoon salt adjust to taste
- 0.5 teaspoon black pepper adjust to taste
- 1 tablespoon Dijon mustard brightens the sauce and adds depth
- 1 tablespoon honey optional, for a whisper of sweetness
- 1 small onion thinly sliced caramelizes in the slow cooker
Instructions
Preparation
- Pat the chicken breasts dry and season both sides with salt, pepper, and smoked paprika.
- In a large skillet, heat the olive oil over medium-high heat and sear the chicken for 1–2 minutes per side until golden, if desired.
- Place the sliced onion and minced garlic in the bottom of the slow cooker, then lay the seared chicken breasts on top.
- In a bowl, whisk together the chicken broth, Dijon mustard, thyme, and honey, and pour the mixture over the chicken.
Cooking
- Cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is done at an internal temperature of 165°F.
- Remove the chicken to a serving plate and tent with foil. For a thicker sauce, transfer the cooking liquid to a saucepan and simmer until reduced.
- Slice or shred the chicken and pour the sauce over before serving.
Notes
For variations, you can add olives and lemon for a Mediterranean twist or Greek yogurt for creaminess. Store leftovers in an airtight container for up to 4 days, or freeze for up to 3 months.